Profile

CJ McD

Happily married. Young at heart. Slightly food obsessed.

  • Location: Wisconsin
  • Favorite foods: I am slightly partial to Mediterrenean foods. But like children, I love them all.
  • Last bite on earth: Preferably, not pablum.

Lime Semifreddo with Pretzel Crust

Add a healthy splash of tequila to your recipe and make a margarita pie!

Pine nut substitute?

@AnnieT- I do the same thing and find it works even better for freezing.

Pine nut substitute?

Walnuts or sunflower seeds work well. Or just leave them out if you don't like them.

Portland, OR Eats Suggestions

@dyrima, Thanks for the additional input. My nephew pronounced it "Yackits". Wisconsin towns and areas has a bunch of those funny pronounciations too. Newport isn't too far. Hope we can check out it out.

Portland, OR Eats Suggestions

After re-reading the coments I think I'm going to have to try to do a little arm twisting for at least one day. Coming from the land of beer and cheese, I think I may have to pull rank at least 1 day. *L*

Y'all are the best.

Portland, OR Eats Suggestions

Thank you all sooo much for the suggestions. But of course, with my family, a change of plan already. One of many, I'm sure. '-) As things look now, I may be able to squeeze in a morning and an evening in Portland. (Arrival/departure)

Looks like we'll be staying in the Yachats region. Not sure what the family continues to plan. What was a going to be an extended wedding weekend wedding is turning into a full blown beach house hootenanny. Mercy on us all!

So, along with San Francisco, I'll put Portland back on "my" wish list to explore in the future. Thanks to you all!

Potluck Contribution That's Vegetarian?

@lemonfair- Hello and thank you! I miss participating more. Life has gotten busier but I peek in when I can. Thanks for the link to the chili too. Looks delish.

Cooking graduation dinner for my sister. What should I make?

Congratulations to Aya! Fantastic news.

Potluck Contribution That's Vegetarian?

Grill some of those mini sweet bell peppers, stuff with the cheese spread below. Arrange on a platter with a medley of marinated olives, drizzle with olive oil & fresh oregano or marjoram and serve room temp. Tuck some toasted pita wedges along the outside.


Greek Feta-Cucumber Spread recipe

1/2 cup crumbled feta cheese
4 oz. cream cheese, softened
1/3 cup sour cream or greek yogurt
1/2 cup cucumber, seeded and finely chopped
1 Tbs. thinly sliced green onion, green garlic or garlic scapes
1/8 tsp. pepper
1 Tbs. extra virgin olive oil (optional but recommended)

Place feta, cream cheese, sour cream and olive oil into a food processor or large bowl. Process or whip until smooth.
Stir in cucumber, onion and pepper. Transfer to a shallow bowl and chill several hours before serving. Drizzle with additional olive oil if desired.

Variations:
Add 1/4 cup chopped radishes to the mixture when you add the cucumber.
Add a 1 Tbs. of chopped Kalamata olives.
Add 1/2 tsp. dill weed or fresh dill.
Add fresh, finely chopped oregano.


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Potluck Contribution That's Vegetarian?

Asparagus Wrapped in Pancetta with Citronette recipe

FOR THIS ANTIPASTO from Mario Batali’s Italian Grill (Ecco, 2008), you can use pancetta (an Italian salt-cured bacon), regular bacon, or lower-fat prosciutto (more traditional for this recipe). You can also prepare it in the oven. Just place wrapped asparagus spears on a foil-lined baking sheet and broil about 3 inches from heat for 5 to 10 minutes, turning a few times. Serve at room temperature.
2 pounds large asparagus (12 to 18 stalks per pound)
4 ounces thinly sliced pancetta
Grated zest and juice of 1 orange
2 teaspoons Dijon mustard
¼ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 ½ tablespoons finely chopped fresh thyme
1. Snap the tough bottom stalks off the asparagus. Unroll the slices of pancetta and lay them out on a work surface. Lay an asparagus spear on a slight diagonal across the bottom of one slice and roll it up, covering as much of the stalk as possible but leaving the tip visible. Place on a tray or small baking sheet and repeat with the remaining asparagus. Cover and refrigerate for 1 hour (this rest will help the pancetta adhere to the asparagus).
2. Preheat a gas grill or prepare a fire in a charcoal grill.
3. In a small bowl, whisk together the orange zest, juice, and mustard. Continuing to whisk, slowly drizzle in the olive oil until emulsified and smooth. Season the citronette with salt and pepper, and set aside.
4. Place the asparagus on the grill and cook, turning occasionally, until it is just tender and the pancetta is crisped, about 4 to 6 minutes. (If the pancetta browns too much before the asparagus is cooked, move the spears to a cooler part of the grill.)
5. Whisk the citronette again, and pour half of it onto a serving platter. Sprinkle with half of the chopped thyme and pile the asparagus on top. Drizzle with the remaining citronette and sprinkle with the remaining thyme. Serve with a small bowl of coarse sea salt for dipping.

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Asian Style Cabbage Slaw recipe

Servings 6 to 8 servings

4 cups grated napa cabbage (may substitute green or red cabbage)
2 cups carrots, peeled and grated
3/4 cup red bell pepper, small dice
2 fresh green chiles or 3-4 jalepenos, seeded, deveined and finely chopped (optional)
1 cup shallots, peeled and finely diced (or 1 cup green onion, thinly sliced)
2 to 3 Tbs. cilantro, finely chopped


Dressing
2 Tbs. vegetable oil
2 Tbs. dark sesame oil
4 Tbs. rice vinegar
1 clove garlic, peeled and minced
2 Tbs. orange juice (or lime juice, adding a 1/2 tsp. more sugar)
1 Tbs. mirin or sherry (optional)
1 Tbs. soy sauce
3 tbs. sugar (or to taste)
pinch salt

3 Tbs. peanuts, toasted and chopped (optional)
Note: Add peanuts right before serving or serve on the side allowing each person to garnish their portion.


Pour dressing ingredients into a bowl, stirring to blend. The dressing may be made ahead and held at room temperature for up to 3 hours or refrigerated until it’s time to prepare the slaw.

Place the cabbage, carrots, peppers, chiles, shallots and cilantro into a glass or plastic bowl. Pour dressing over the vegetables and toss until well blended. Taste and adjust seasonings.

Serve immediately or refrigerate until serving time.

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Vietnamese Root Slaw recipe

4-6 servings
Time- 30 minutes

2 cups diakon radish, peeled and grated
1-1/2 cups jicama, peeled and grated
1 cup carrots, peeled and grated
1/2 cup red onion, diced
1 fresh green chile, seeded and minced (jalapeno, serrano, etc.)
1/4 cup fresh cilantro, chopped
lime juice- optional

Dressing
5 Tbs. rice wine vinegar
1 Tbs. soy sauce
1 Tbs. sugar
1/2 to 1 tsp. salt
1/8 tsp. cayenne pepper or 1/2 tsp. red pepper flakes
1 Tbs. vegetable oil

Place grated vegetables in a medium bowl. Whisk dressing together in small bowl. Pour over grated vegetables and toss to combine. Adjust seasonings. Serve immediately or refrigerate before serving.

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Eggplant With Chile, Soy, Garlic & Lime

1 tablespoon finely minced ginger
1 tablespoon minced garlic
1 thinly sliced Thai chile
2 tablespoons soy sauce
2 tablespoons fresh lime juice
pinch of sugar
1/2 teaspoon dark sesame oil
1 teaspoon peanut oil
2 Chinese eggplants, ends trimmed and cut into 1/2 inch slices, lengthwise

In a small bowl, add the the ginger, garlic, chile, soy sauce, fresh lime juice, sugar, sesame oil and peanut oil. Wisk to combine.
Preheat broiler to high.

Spray a baking sheet with non-stick spray. Place the eggplant slices on the baking sheet and brush the slices generously with the sauce.

Place the slices under the broiler approximately 8 inches from the flame. Broil for 8-9 minutes.

Remove the pan from the broiler and flip the eggplant slices over. Baste with the sauce and continue broiling for another 8-9 minutes or until slightly crispy on the outside.

The eggplant can be grilled instead of broiling.

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I love bean salads as mentioned above too.
Other ideas:
Jicama salad, Texas Caviar, babaganoush, stuffed mushrooms, caponata, tapenade & crostini, your signature deviled eggs, cheese platters or spreads, a big cast iron skillet with green chile & cheese cornbread, garlic-herb-olive oil marinated boccini, cherry tomatoes and olives,

Dinner tonight (4/23/2012)? Make anything good?

I chopped up some zucchini, bell pepper, garlic, sweet onion, diced tomatoes and herbs, then cooked them with some chicken stock. Tossed in some diced roast turkey, already cooked barley and a sprinkle of parmesan cheese.

King Arthur Flour Whole Grain Baking's Sauerkraut Rye

Your description of the bread and your flavor ingredients are bringing back strong memories and making my mouth water.

The Food Lab Lite: How To Put Spring On A Plate

I really appreciate featuring some foods with a "light" or more healthy bent as a counterpart to our love of burgers, fries, pizzas, pastries and all the other things we read about at Serious Eats. It would be lovely to see more of this or maybe a new topic header to lump more health, lite, vegetarian, etc. foods featured.

As always, your recipe rocks!

Cocktail Party Veggie Ideas

Make this slaw several hours ahead of time and place a spoonful in Belgian endive leaves.

Asian Style Endive Slaw

Servings 6 to 8 servings

4 cups grated napa cabbage (may substitute green or red cabbage)
2 cups carrots, peeled and grated
3/4 cup red bell pepper, small dice
2 fresh green chiles or 3-4 jalepenos, seeded, deveined and finely chopped (optional)
1 cup shallots, peeled and finely diced (or 1 cup green onion, thinly sliced)
2 to 3 Tbs. cilantro, finely chopped


Dressing
2 Tbs. vegetable oil
2 Tbs. dark sesame oil
4 Tbs. rice vinegar
1 clove garlic, peeled and minced
2 Tbs. orange juice (or lime juice, adding a 1/2 tsp. more sugar)
1 Tbs. mirin or sherry (optional)
1 Tbs. soy sauce
3 tbs. sugar (or to taste)
pinch salt

3 Tbs. peanuts, toasted and chopped (optional)
Note: Add peanuts right before serving or serve on the side allowing each person to garnish their portion.


Pour dressing ingredients into a bowl, stirring to blend. The dressing may be made ahead and held at room temperature for up to 3 hours or refrigerated until it’s time to prepare the slaw.

Place the cabbage, carrots, peppers, chiles, shallots and cilantro into a glass or plastic bowl. Pour dressing over the vegetables and toss until well blended. Taste and adjust seasonings.

Serve immediately or refrigerate until serving time.

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Bagna Cauda is a nice twist on the traditional crudite and dip tray.
Gazpacho shooters would be fun too.

Cocktail Party Veggie Ideas

Cucumber Shrimp Bites

Cucumber slices
Herbed cream cheese, dill spread or creme fraiche
Cooked shrimp
Fresh Dill

Cut cucumbers into 3/4 inch slices. Slightly scoop out the centers. Top with a dab of dip or creme fraiche, a peeled, cooked shrimp and a sprig of fresh dill.

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Asparagus Fingers
-Asparagus, trimmed, steamed until bright green, yet still tender-crisp. Chill.
-Herbed goat cheese, boursin or herbed cream cheese
-Prosciutto or very thinly sliced deli ham
-Fresh basil, very thinly sliced (chiffonade)
Spread slices of ham with a thin layer of herbed cheese spread. Lay a few slivers of fresh basil chiffonade over the cheese. Place an asparagus stalk on one end of the herbed cheese ham and roll up. Chill and serve as full stalks or cut to bite size.


Bread Baking: Bunny Bread

Awww... That's darling.

Help with last minute Easter menu

Does you family like lamb?

What to do with too-thin mayonnaise?

Salad dressing was my first thought too.

summer soups

Risi Bisi
Venetian rice and peas

Be sure to have extra stock in case it’s needed to make it. It should be soupy, but not soup.

1/2 (1 bunch) pound scallions (green onions), white and half the green parts, finely sliced
2 c. packed fresh spinach leaves, finely chopped
2 T. packed fresh parsley leaves, finely chopped
1 c. arborio rice (Regular rice may be used. The finished texture will be less creamy.)
1/4 c. olive oil
4-5 c. chicken stock
1-1/2 c. fresh or frozen peas (petit peas preferred)

kosher salt
fresh ground black pepper
fresh grated parmesan cheese

Pour oil into a large pan over high heat. Add the raw rice and stir for 2 minutes. Add 1 c. chicken stock, stirring until almost absorbed. Continue adding chicken stock a 1/2 c. at a time, stirring until each addition is nearly absorbed and cooked for 15 minutes.

Stir in peas and scallion mixture, continue stirring, adding stock and cooking until the peas are tender and the rice is tender but still soupy (about 10 more minutes).

Season with salt and pepper.

Ladle into bowls and top with fresh grated parmesan cheese.

* For additional flavor indulgence, stir in a small pat of butter or drizzle of extra virgin olive oil.


Variations-
-May substitute asparagus cut into 1/2 inch pieces for peas. Adjust cooking time for their addition.
-A little lemon zest or juice stirred in at the end of cooking adds a nice flavor twist.
-A garnish of pea shoots or tendrils for garnish adds a light crunch and touch of extravagance.
-Add a couple of slices finely minced pancetta or prosciutto (ham works too)
-Add two or three thinly sliced mushrooms, saute with onion.

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Early Summer Lettuce and Pea Soup recipe

1 Tbs. butter
1 cup sliced leeks or 3/4 cup sliced scallions
2 cups vegetable or chicken broth
2 cups water
4 cups shredded iceberg lettuce
1- 10 oz. package frozen peas or 1-1/4 cups fresh peas
1/4 cup snipped dill or 1/2 tsp. dill weed
1/4 tsp. cayenne pepper

Yogurt, cream fraiche or sour cream (optional)


Melt butter in a medium saucepan over medium-high heat. Add leeks or onions, stirring until softened. Add the broth, water, peas, dill, pepper and lettuce. Bring to a boil. Reduce the heat and simmer for 10 minutes.

Place the soup in a blender or food processor and puree until smooth. May serve warm or cool. You may need to do this in small batches until all the soup is processed.
Serve with a dollop of yogurt.

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Minestra (Escarole and Little Meatball Soup) recipe

1 head escarole (~ 1 lb.) (may substitute spinach or chard)
6 quarts chicken broth
3 large carrots

Meatballs
1 pound lean ground beef or veal (or half pork, half beef)
2 large eggs
1/2 cup very finely chopped onion
1 cup plain bread crumbs
2 Tbs. finely chopped fresh parsley
1 cup freshly grated Pamegiano-Reggiano
1 tsp. salt
fresh ground black pepper to taste
(1/2 tsp. each dried oregano and basil- optional)


8 oz. ditalini, tubetti or small pasta
Additional fresh grated Parmegiano-Reggiano

Trim escarole and discard bruised leaves. Cot off stem. Separate leaves and wash well in cool water. Stack leaves and cut crosswise into 1 inch strips. (about 4 cups)

In a large pot, combine escarole, broth and carrots. Bring to a simmer and cook 30 minutes or until escarole is almost tender.

Meanwhile, mix meatball ingredients together. Shape into tiny meatballs, less than 1 inch.

When escarole is cooked, stir in pasta and return the soup to simmer. Drop the meatballs into the soup. Cook over low heat, stirring very gently until the meatballs and pasta are done, about 20 minutes. Adjust seasoning.

Serve with grated parmesan.

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I love cream of asparagus soup in spring and gazpacho all summer long.

Passover brisket

Wow. @salpico- That recipe is awesome.

Foods that start with X

Pretzels have an x in the middle.

Xavier Soup
Chex Mix has two x's in it.

kellogs shredded wheat

Add to pancake batter or dip French toast in crumbs before putting in the skillet.

Use as a topping for yogurt or fresh breakfast fruit.

This Week at Serious Eats World Headquarters

Hambone definitely looked bummed. Not enough food action for him this week.

What kitchen tools have you barely used?

Ice pick, bread machine.

How to Flambe?

Carefully. Very carefully. Remove flammable materials from the area and keep a pan lid on standby to extinguich flames that would possibly get out of control. Having a fire extinguisher in the kitchen is a good idea too.

And everything AnnieT said.

What's For Dinner?

Here, a steaming, soothing pot of egg drop soup made from turkey stock. I've been craving soup.

What did you have for dinner?

Aged Cheese- The Oldest You've Sampled.

I was listening to a program on Wisconsin Public Radio earlier this week and the topic was cheese. (of course)

I recall a vacation in southwest portion of our state and stopped at Hook's Cheese Company in Middleton, WI. We purchased several selections, among them a twelve year old cheddar. It was the oldest cheddar I had ever tasted and was a revelation.

The radio program made me think this might be a good topic for Serious Eaters.

What's the most aged cheese you've ever eaten?

Fun With Farro

I've been exploring a number of new grains and this week I made a small amount of farro. I cooked it in lightly salted water and drained it when it was chewy-tender. Love the flavor and texture but always look to the SE community for ideas, suggestions and recipes.

What are some of your favorite ways to use farro?

Pak Choi- Seeking suggestions

I was blessed with an abundance of pak choi (similar to bok choy) in last week's CSA box.

I sliced some and added it to a brothy, tomato based vegetable soup. Made a spicy Asian style stir fry. Used it in place of cabbage in a saute' with sweet onions, green garlic and sliced mushrooms. Cooked some roughly chopped pac choi with chopped bacon and onions, added a splash of brown sugar and vinegar to serve along side grilled pork. I still have three fairly large heads left.

So, two things-
1.) I'm pak choi'd out. Can I blanch and freeze some?
2.) Does anyone have a preparation idea/suggestion/recipe to share or inspire me to make it again this week.

p.s. CSA box comes again on Thursday and since we are still in the very early stages of our growing season, I'm sure we're going to have a lot more of it coming.

I need ideas. Please.

How do you use black vinegar?

I just bought a bottle of black vinegar, a new condiment for me. I tasted it and really liked the depth of flavor. Yet I wonder how folks of the Serious Eats community use it.

How do you use black vinegar?

Tues., 6-7-11, What's For Dinner?

Super humid and hot here in "weird weather" Wisconsin.

Tonight I marinated boneless chicken breasts in a chipotle marinade and set them on the grill. Made a coarse salsa of tomato, red onion, cucumber, cilantro, jalapenos, avocado and lime juice. Grilled some split romaine hearts, topped with the salsa, grilled chicken slices and a couple of generous squeezes of lime. Super spicy and satifying for a hot summer night.

What did you have for dinner?

Ketchup. Me? Or has it become overly sweet in recent years?

Yes. We're talking about the number one brand of ketchup. I even tried the "natural" sugar version and found it even sweeter.

I remember a texture of tomato sauce, but with the spice, sweetness and tang. Now I find ketchup to be not only overly sweet, but the tomoato-ey texture is gone. Is it me? Or has ketchup changed. I'm not a huge fan of ketchup, but it has it's place on the food scene. The overly smooth and overly sweet thing has got me running for a better flavor. It is not the ketchup I remember.

Do you have a new one that you like? If so, please share.

Rice Cooker Assistance, Please

Alright. I was so excited about receiving a rice cooker for my birthday and so dissapointed with the rice every time I make it. I never have problems making rice on the stove top. Never. In the rice cooker, utter failure. I know... It's not supposed to be this way....

I have not branched out to my other rices (basmati, jasmine, etc.) at present due to my lack of success with plain white Riceland brand rice. I have adjusted the water to rice ratio several times, tried rinsing the rice, washed the rice.... you get the idea.

I'd like to blame it on the rice cookers, but I'm afraid that it's probably my water to rice ratio which I have yet to get down pat.
It's never separated grains, just a big bowl of mush. What am I doing wrong?

Please help me before I put the darn cooker in a rummage sale box.

What water to rice ration do you use? Is the brand of rice part of the problem? Do you rinse the rice before cooking? What do you do for perfect rice every time?

Turkey Stockapalooza!, What would you make?

I picked up several packages of meaty turkey back parts for 49 cents a pound and just finished making 4 1/2 quarts of rich turkey stock plus a generous 2 cups of tender, juicy bits of turkey meat.

I plan on making a small pot of turkey noodle soup tomorrow and freezing some of the stock. I also plan to use about a 3/4 cup of turkey meat for turkey salad sandwiches. And maybe some risotto with asparagus this weekend.

But I must ask- What you you make?

Pickapeppa Sauce, How do you use it?

Just picked up a bottle of Pickapeppa sauce. I have never used it before. One quick taste says it would be a great chicken or pork marinade ingredient. But I am a Pickapeppa newbie. So I am looking for suggestions, ideas and your favorite uses for Pickapeppa. How do you use it?

Frozen Blueberries- Looking for some ideas and inspiration

I've got two huge, (I mean huge) bags of frozen blueberries that need a purpose. My first thought is blueberry pancakes. Maybe a waffle topping. Mr. McD doesn't like fruit on/in his breakfast foods. So, I'm looking for ideas, suggestions, inspiration to utilize these gorgeous, frozen blueberries.

Does anyone have a killer muffin recipe? Or a small tart? A sauce, a jam or other ideas besides smoothies?

Cutco Knives- Tried them? Looking for Feedback.

Hello Serious Eaters.

A relative of mine recently signed up to sell Cutco knives. I know they are American made. Do any of you own them? Have any experience with them? Are they all the sales pitch says they are? Do you love them? Or hate them? And why?

I'm interested in your feedback.

Serious Eats Potluck- What would you bring?

An earlier thread, "Meals For a Beginner" several SE members jokingly offered to bring various dishes to a gathering. That spurred my curiosity and made me wonder.

SE members and staff---

What would you bring to a SE gathering?

Rice Cooker Recipe Ideas

Ok. They did it. My two best friends gave me a rice cooker for Christmas. (Yes, we live far apart and just spent a great girl's weekend catching up.)

I know I can cook rice in it. But what other, more creative ideas do you suggest? The rice cooker is an Oster brand and it includes a steamer basket. There were no recipe suggestions or prep ideas with the instructions. I need some suggestions/ideas/tips to steer me in the right direction.

Serious Eaters- What are your favorite rice cooker uses other than basic rice?

Hoop Cheese, Good Substitute or Where Can I Find It?

I just picked up a couple of vintage cookbooks and a number of the recipes call for hoop cheese. I have not heard of it prior and my interest is piqued. Can anyone tell me where I can find real hoop cheese? Also, what would be a comparable substitute if none is available?

A pound of ground beef. What would you make?

I've just come off two months of mega overtime and I am brain dead. I need some inspiration for what to make with the remaining pound of ground beef in my refrigerator. Earlier this week I made bean and beef burritos. Tasty. Yesterday I made meatballs with mushroom gravy, served with sour cream and chive egg noodles. Comforting, delish. I am toying with the idea of ground beef vegetable soup, but meh....

Please give me some inspiration and help me get my cooking mojo back.

What would you make with a pound of ground beef?

Substitutes for Lemon Grass- Suggestions?

I have several recipes calling for lemongrass that I've been wanting to try. Living in a mid-Wisconsin food dessert, lemongrass is virtually unavailable at this time of year unless I travel to a more metropolitan area, quite a distance away.

Can anyone suggest a substitute or combination of ingredients that would be a close simulation of lemon grass flavor? Any help would be greatly appreciated.

Thanksgiving Leftovers- What did you make?

We all know that Thanksgiving leftovers are inevitable.

We rewarmed small portions the next day for a TG re-do. We've had turkey sandwiches, ham tossed into a pasta dish and more set aside for scalloped root vegetables with ham. I dipped stuffing patties in egg and bread crumbs and fried them aong with some eggs for breakfast. I'm planning on making turkey tetrazinni tonight and have the carcass converted to stock for a variety of soups throughout the week. I might add a couple quarts of stock along with the meaty bone I've already wrapped for the freezer. The leftover vegetable medly was re-dressed with a lemon-parsley butter and tossed with pasta for a lunch. That about wraps it up here.

What did you do with your leftovers?

Got to dash- Packer game is ON! Go Pack go!

Chestnuts- Roast or Boil? Tips, Tricks, Advice?

This is my second year giving fresh chestnuts a try. Last year I apparently had old ones and only a few were edible. This year I have very fresh chestnuts and have read recipes for roasting or boiling. Since I'm still a chestnut newbie I'd love any advice those with chestnut experience have to offer.

Should I roast them or boil them? How do you make them? What are your tricks or shortcuts to perfectly delicious chestnuts? Do you eat them plain, with salt or as an ingredeint in another dish? Tell all. Looking forward to hearing from you.

Relish Plate On Your Holiday Table?

It has been a life long tradition in these parts to have a relish tray and various other little treats at our holiday tables.

When growing up, the plate always had carrot and celery sticks, black olives, pimento stuffed green olives, baby dill pickles, bread and butter pickle slices or sweet pickles and scallions. There was always a small dish of pickled beets and almost always a bowl of cinnamon-spiced pickled crab apples. (Haven't had those crab apples in eons. I don't even know if they still are available.)

Did your family serve a relish tray? If they did, what were the traditional components?

Daikon Radish Recipes and Ideas Needed

Hello Serious Eaters.
I've been blessed with an overabundance of daikon radish. I have some daikon pickling (two ways) and made a shredded radish salad. Tossed some into a stir fry and roasted some.

Great. That still leaves me with the remaining 7 pounds plus of radish.
It's an vegetable I'm not totally familiar with so my ideas are limited. Yes, I will take my teasing... ;-)

Do you have any suggestions or recipes to share to utilize the balance of radishes? I sure would appreciate some suggestions.
Thanks.

Sweet Potato Biscuits

Sweet Potato Biscuits

If you've got leftover sweet potatoes, these quick biscuits come together in a flash. No awkward cutting of the butter or difficult pressing and folding, they sweet potato flavor without the hard work. More

Jamie Oliver's Steamed Asian Chicken "Parcels"

Jamie Oliver's Steamed Asian Chicken "Parcels"

While quick chicken recipes are pretty common, many of them can be boring, using the same old techniques with little variation. But in years of cooking, I've never seen anything quite like this. Raw chicken thighs are blended up with aromatics like ginger, garlic, and scallions to make a paste, which is then quickly folded into cabbage leaves and steamed. It actually comes together far more quickly than you'd think. More

Sauerkraut Rye

Sauerkraut Rye

[Photograph: Donna Currie] What Worked: An incredibly tasty bread. What Didn't: A long list of ingredients might make some people think twice about making this. Pumpernickel flour might not be available at the grocery store. Suggested Tweaks: I love caraway,... More

The Italian Baker's Semelle Rolls

The Italian Baker's Semelle Rolls

Semelle are little rolls from Florence where the dough is used to make several different buns including some that require special cutters. This recipe from The Italian Baker is astonishingly easy (you don't need the special cutters) and the results are pretty darned good. More

Cocktail Rye Bread

Cocktail Rye Bread

[Photograph: Donna Currie] I used pumpernickel flour for this recipe, but I know that most stores don't stock a lot of different rye flours, so use whatever rye flour you have on hand, or whatever you can find. I'm usually... More

The Vegan Experience Days 20 and 21: The Vegan Super Bowl Snack Challenge

The Vegan Experience Days 20 and 21: The Vegan Super Bowl Snack Challenge Get Recipe

I'm going to a Super Bowl party on Sunday, but as a man who associates himself strongly with both New York and Boston, I can't say I have much of a dog in the fight this year. To keep things interesting, I've decided to issue myself a personal vegan superbowl challenge. The goal? To bring vegan Super Bowl snacks, serve them to a room full of avowed meat eaters, and make them so good that they get eaten before the regular snacks do. More

Anchoïade

Anchoïade

Anchoïade is a quirky alternative to tapenade made from just four ingredients: anchovies, garlic, olive oil, and vinegar. Serve it as a dip for crudités or as a spread for bread, all with a glass of white wine or rosé. More

The Fundamental Techniques of Classic Bread Baking's Poolish Baguettes

The Fundamental Techniques of Classic Bread Baking's Poolish Baguettes

What bread is more classic and more French than the baguette? This recipe from The Fundamental Techniques of Classic Bread Baking is simple, really. Just flour, water, yeast, and salt. But with bread baking, ingredients are sometimes less important than technique. Take the same ingredients, even in the same quantities, and if you handle them in a different way, you'll end up with a completely different bread. More

Small Batch Sauerkraut

Small Batch Sauerkraut

Sauerkraut is a nutritional powerhouse that incredibly tasty to boot. It's the way people have been preserving cabbage for generations and is high in vitamin C. What's more, it has all those gut-friendly live cultures. Start a small batch today!... More

Serious Eats' Halal Cart-Style Chicken and Rice with White Sauce 

Serious Eats' Halal Cart-Style Chicken and Rice with White Sauce 

Manhattan is home to many smells, but perhaps the most delicious is the chicken-y, savory scent that emanates from from the city's countless halal carts. Serving lunch to late-night, these carts dish up a container full of chicken rice that tastes like nothing else, crave-worthy and totally singular. To taste this particular chicken and rice you can get yourself to Midtown or try the home version, Kenji's Halal Cart-Style Chicken and Rice with White Sauce, a spot on rendition of the street food classic. More

Cranberry Port Jam

Cranberry Port Jam

Cranberries in all forms, with their zingy sweet flavor and crimson hue, are a delicious symbol of the holiday season. This luscious jam combines fresh and dried cranberries with a generous amount of ruby port. It would be perfect spread on cornbread, pumpkin bread, or anything slathered with cream cheese. More

Sunday Supper: Pierogies

Sunday Supper: Pierogies

Like many of the world's great comfort foods, pierogies take bit of time and effort to prepare, but as with most things, the extra effort pays off. The flavors of this dish are simple, but like most of the foods that come out of grandmothers' kitchens the sum is more than its parts. More